These Sourdough Raspberry White Chocolate Muffins are moist, tender, and lightly sweetened. Made with sourdough discard, this easy recipe comes together in just 45 minutes, making them perfect for a quick breakfast or snack.

Three raspberry white chocolate muffins stacked in a triangle. Out of focus in the background are more muffins and a small bowl of raspberries.

Raspberry white chocolate is one of my favorite muffin flavors. I've been making these muffins for a few years now, and my fiancé and I can never get enough of them.

After getting into sourdough over the past year, I decided to update my recipe to include sourdough discard. It felt like a great way to add flavor and reduce waste.

The sourdough adds a subtle yeast-like taste that pairs perfectly with the sweetness of the raspberries and the richness of the white chocolate. I love how this simple change made these muffins even better.

This recipe uses the same base as my sourdough blueberry muffins (which you should definitely try too!), but swaps in raspberries and white chocolate for a fun twist.

Whether you enjoy them warm for breakfast or as a snack, I’m sure these muffins will become a new family favorite. I hope you give them a try and enjoy them as much as I do!

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- The sourdough discard adds a subtle yeast-like flavor to the muffins, giving them a unique taste. Plus, using sourdough discard in muffins is a fantastic way to reduce waste.
Raspberries- This recipe works with both fresh and frozen (unthawed) raspberries. I prefer fresh raspberries when they're in season during the summer and frozen raspberries for the rest of the year.
White Chocolate Chips- Use high-quality white chocolate chips for the best flavor and texture. You can also use semi-sweet chocolate chips if preferred.
All-Purpose Flour- Measure flour by weight for best results.
Baking Powder- Opt for aluminum-free baking powder to prevent an alkaline or metallic flavor.
Kosher Salt- Choose kosher salt to avoid the anti-caking agents and other additives often found in table salt.
Granulated Sugar- Since the raspberries and white chocolate chips are sweet on their own, the muffin batter is only lightly sweetened with sugar.
Unsalted Butter- Butter gives the muffins a rich flavor that pairs well with the raspberries and white chocolate.
Eggs- Use room temperature eggs for easier incorporation into the batter.
Milk- I use whole milk, but any milk you typically keep on hand will work well in this recipe. If the milk is cold, the batter may appear curdled. This is normal and won't affect the final product.
Vanilla Extract- Enhances the overall flavor of the muffins.

The ingredients to make sourdough raspberry white chocolate muffins. Each ingredient is labeled with text. They include granulated sugar, all-purpose flour, baking powder, white chocolate, raspberries, whole milk, eggs, salt, sourdough discard, vanilla extract, and butter.

Tips for Success

Measure the flour accurately. Spoon flour into cups or use a scale for best results.
Mix the batter gently. Stop folding when it just comes together for a tender, even crumb. Overmixing muffin batter will lead to tough muffins with tunnels.
Grease the muffin tin. Use muffin liners or grease each well of the muffin pan thoroughly to prevent sticking.
Don't over-bake. Bake the muffins until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool properly. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm. Serve the muffins warm for the softest texture. Those made with all butter are especially delicious when enjoyed fresh out of the oven.

How to Make Sourdough Raspberry White Chocolate Muffins

Here is how to make sourdough raspberry muffins with white chocolate chips.

Step 1: Preheat oven. Preheat your oven to 425°F. Grease or line a standard 12-cup muffin tin with paper liners and set it aside.

Step 2: Mix dry ingredients. In a small bowl, whisk together flour, baking powder, and kosher salt. Set aside.

The dry ingredients in a glass mixing bowl.

Step 3: Combine wet ingredients. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs, mixing until the mixture is light and fluffy. Stir in the whole milk, sourdough discard, and vanilla extract until everything is well incorporated.

The wet ingredients in a clear glass bowl.

Step 4: Fold batter together. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in raspberries and white chocolate chips until evenly distributed throughout the batter.

The sourdough raspberry white chocolate muffin batter in a clear glass mixing bowl.

Step 5: Fill muffin wells. Divide the batter evenly among the 12 muffin tin wells. If desired, top each muffin with extra raspberries and white chocolate chips.

The muffin batter in muffin liners in a muffin tin.

Step 6: Bake the muffins. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 7: Cool the muffins. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

The baked sourdough raspberry white chocolate muffins in a muffin tin.

How to Store

Store completely cooled muffins in an airtight container or plastic storage bag at room temperature for 2-3 days.

For longer storage, transfer muffins to a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before serving.

A raspberry white chocolate chip muffin cut in half to show the texture. There are three additional muffins out of focus in the background.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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